I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
This recipe only requires about 5-minutes and a blender. Serve on baked potatoes, tacos, Vegan Nacho Supreme, enchiladas. or even grill veggies.
Vegan Sour Cream is made with simple ingredients you likely already have on hand–tofu, lemon juice, garlic clove, red wine vinegar (or apple cider vinegar), and salt.
What is tofu
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.
The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Protein in tofu
Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains.
The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu.
The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
What are the Health Benefits of Soy?
For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make it pop.
Recipe makes approximately one pint of vegan sour cream. Keeps in the refrigerator about 7-10 days.
Other Great Tofu Dips and Sauces:
Plant-Based Starter Kit
I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this Vegan Sour Cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
- 1 12 oz package tofu I have used both firm and silken with success
- 2 Tbsp. lemon juice
- 1 Tbsp. vinegar red wine vinegar or apple cider vinegar work well
- 1 teaspoon garlic approximately 1 small clove
- 1/4 tsp. sea salt or to your taste preference
-
Open tofu container and drain water.
-
Blend all ingredients in blender until creamy, scraping down sides of blender as needed.
-
Serve on baked potatoes, tacos, Vegan Nacho Supreme, enchiladas. or even grill veggies.
Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.
This looks great I must try it! Always looking for vegan alternatives 🙂
Hope you enjoy it as much as I do, Bright Young Food! Happy New Year!
This looks very easy to make.
How long will it keep in the fridge?
It usually keeps around 1-1/2 weeks, depending on how fresh your tofu was. Enjoy!
8 oz by weight or volume?
Randy, I just updated,to make this more clear. I now use an entire package of tofu in this recipe and it works great. I have also found that silken or firm, aseptic box or from produce section, all make a great batch of sour cream, as long as they have not been frozen before. They come out smooth and creamy every time!
Easy copy/paste/print version.
Tofu Sour Cream–
1 package tofu (I have used both firm and silken with success)
2 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 clove garlic
1/4 tsp. sea salt
1-2 Tbsp. water to get to the desired consistency
Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Use in recipes such as Creamy Mushroom Stroganoff, or serve on baked potatoes, tacos, or enchiladas.
Just tried this tonight on some vegan chorizo tacos. It was great! So easy to make! I used silken tofu, which was more like a Mexican crema, so it was perfect. If I was using it in place of traditional sour cream, I might use firm tofu as it might be a bit stiffer. Although, the stuff I made might thicken up, I used it right after making it. I halved the recipe and it was more than enough for 6 tacos. Thank you!
Yay! So glad you liked it, Tara. Thank you for the positive feedback!
Hi Terri, et al!
I just made this, after pinning it weeks ago. Was soooo surprised! Was initially worried about viscosity, then taste, but both are perfect. I used the 14 oz organic soft tofu along with other listed ingredients + added some fresh cilantro and a whole habanero pepper. Quite a nice sour cream that is versatile and ready for almost anything!
Tony, I LOVE your additions! It’s great to hear this recipe was a ringer for you. Thank you for letting me know.
Do you have a vegan recipe for coffee creamer by chance?
Kat, I haven’t tried this one, but it sounds pretty good. http://www.kitchentreaty.com/how-to-make-cashew-milk-coffee-creamer/
Can you bake with it?
I have not tried baking with it. What kind of recipe are you thinking of using for baking?